Chicken Pho Zucchini Noodle Soup
Chicken Pho Zucchini Noodle Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
dairy free
pescatarian
- salt and pepper to taste
- 1 cup water
- 1 chicken breast
- olive oil to drizzle
- 1 tsp ground coriander
- 2 medium zucchinis blade c
- 1/3 cup chopped scallions
- 3 cups chicken pho soup starter from pacific foods
- 1/3 cup cilantro leaves
- 1 cayenne red chilli, or jalapeno pepper, sliced
- 1 1/2 slice of red onion
- Carbohydrate 13.6403333328646 g
- Cholesterol 55.68 mg
- Fat 8.80951333329859 g
- Fiber 4.52373342196111 g
- Protein 23.1278799998291 g
- Saturated Fat 2.4606766666659 g
- Serving Size 1 1 recipe (722g)
- Sodium 180.889906257519 mg
- Sugar 9.11659991090347 g
- Trans Fat 0.935276666649655 g
- Calories 215 calories
Preheat the oven to 350 degrees. On a baking tray, place in your chicken breast. Season with ground coriander, salt and pepper. Bake for 20 minutes or until juices run clear and meat is no longer pink. Pull into strips and set aside. 10 minutes into baking the chicken, place a large saucepan over high heat and bring the Soup Starter broth and water to a boil. Once boiled, lower to a simmer, add in the pepper, cilantro, scallions, zucchini noodles and season with salt and pepper. Cook for 2-3 minutes or until noodles soften. Stir in the chicken, pour into bowls and garnish each with red onion slices. Enjoy!
